FRENCH CLASSICAL MENU. French Classical Menu Hors-d oeuvre...

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FRENCH CLASSICAL MENU FRENCH CLASSICAL MENU

Transcript of FRENCH CLASSICAL MENU. French Classical Menu Hors-d oeuvre...

Page 1: FRENCH CLASSICAL MENU. French Classical Menu Hors-d oeuvre PotageOeufFarineauxPoissonEntréeSorbetReleveRotiLegumesSalades Buffet Froid EntremetSavoureuxFromageDessert.

FRENCH CLASSICAL MENUFRENCH CLASSICAL MENU

Page 2: FRENCH CLASSICAL MENU. French Classical Menu Hors-d oeuvre PotageOeufFarineauxPoissonEntréeSorbetReleveRotiLegumesSalades Buffet Froid EntremetSavoureuxFromageDessert.

French Classical MenuFrench Classical MenuHors-d oeuvreHors-d oeuvrePotage Potage OeufOeufFarineauxFarineaux

PoissonPoissonEntréeEntrée

SorbetSorbet

ReleveReleveRotiRotiLegumesLegumesSaladesSaladesBuffet FroidBuffet Froid

EntremetEntremetSavoureuxSavoureuxFromageFromageDessertDessert

StartersStarters

Main CourseMain Course Rest in courseRest in course

Main CourseMain Course

AftersAfters

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Hors-D OeuvreHors-D OeuvreThey are of spicy in nature in order to stimulate the appetite, the term is They are of spicy in nature in order to stimulate the appetite, the term is accepted as a meaning of variety of pickled or well seasoned food stuffs . They accepted as a meaning of variety of pickled or well seasoned food stuffs . They are either served from a rotating trolley or a tray a small amount of each are either served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.variety being placed on the plate to make up a portion.

Examples Of Hors d oeuvres are : -Examples Of Hors d oeuvres are : -Beet rootBeet root

Potato SaladPotato SaladTomato SaladTomato SaladFish MayonnaiseFish MayonnaiseRussian SaladRussian SaladThe term hors d oeuvre also covers any items which are served before the The term hors d oeuvre also covers any items which are served before the soup usually known as hors d oeuvres substitutes.soup usually known as hors d oeuvres substitutes.

Caviar : - Roe of sturgeon fishCaviar : - Roe of sturgeon fishShellfish cocktail : - prawns or shrimps on a bed of shredded lettuce covered Shellfish cocktail : - prawns or shrimps on a bed of shredded lettuce covered

with tomato flavoured mayonnaise. with tomato flavoured mayonnaise.Melon Frappe : - Chilled MelonMelon Frappe : - Chilled MelonSaumon Fume : - Saumon Fume : - smoked salmonsmoked salmonPate maison : - Pate maison : - goose or chicken liver, cooked , sieved and well seasonedgoose or chicken liver, cooked , sieved and well seasoned

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PotagePotageSoup may also act as an appetizer for the courses to come. Two Soup may also act as an appetizer for the courses to come. Two soups are generally provided on the menu one being the clear soups are generally provided on the menu one being the clear soup(soup(consommé) consommé) and the other a thick soup (and the other a thick soup (crème, veloute, crème, veloute, pureepuree).). Although it must be noted that the clear soup is always Although it must be noted that the clear soup is always placed first on the menu.placed first on the menu.

Examples : -Examples : -

Tortue Claire : -Tortue Claire : - clear turtle soup clear turtle soup

Consommé julienne Consommé julienne : - clear soup garnished with strips of root : - clear soup garnished with strips of root vegetablesvegetables

Consommé celestineConsommé celestine : - clear soup garnished with strips of savoury : - clear soup garnished with strips of savoury pancakes.pancakes.

Bisque d homardBisque d homard :- :- thick lobster- flavored soup thick lobster- flavored soup

Crème de tomates : - cream of tomatoCrème de tomates : - cream of tomato

Soup a l oignon : - clear onion soupSoup a l oignon : - clear onion soup

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OeufOeufExamples of egg dishes are: - Examples of egg dishes are: -

Omelette espagnole – Flat omelette with onions, peppers and Omelette espagnole – Flat omelette with onions, peppers and tomatoestomatoes

Omelette aux tomates : - tomato omeletteOmelette aux tomates : - tomato omelette

Omlette aux champignons : - mushroom omeletteOmlette aux champignons : - mushroom omelette

Oeuf poche florentine : - poached egg on a bed of spinach Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese sauce & gratinated coated with cheese sauce & gratinated

Oeuf brouille au lard : - scrambled egg with baconOeuf brouille au lard : - scrambled egg with bacon. .

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Farinaceous/ FarineauxFarinaceous/ FarineauxExamples of farinaceous dishes are: -Examples of farinaceous dishes are: -• Spaghetti napolitine – spaghetti in a tomato- and garlic- Spaghetti napolitine – spaghetti in a tomato- and garlic-

flavoured sauce.flavoured sauce.

• Ravioli : - noodle type pasta filled with a variety of stuffing, Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinachsuch as chicken, beef, and spinach

• Cannelloni : - rolls of ravioli paste filled with stuffing as for Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli.ravioli.

• Gnocchi romaine – semolina based.Gnocchi romaine – semolina based.

• Spaghetti bolognaise – spaghetti blended with minced lean Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.beef with rich brown sauce.

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PoissonsPoissonsThe method of cooking and type of fish used may vary to The method of cooking and type of fish used may vary to some extent, but will be normally be as follows: -some extent, but will be normally be as follows: -

Poached : - Salmon, Trout, Turbout (each with its Poached : - Salmon, Trout, Turbout (each with its appropriate garnish and accompanying sauce).appropriate garnish and accompanying sauce).

Fried : - Whitebait, sole(sometimes)Fried : - Whitebait, sole(sometimes)

Hot Shellfish : - Lobster, crayfish, Dublin bay prawns.Hot Shellfish : - Lobster, crayfish, Dublin bay prawns.

Fish is soft-fibred and tender meat which is Fish is soft-fibred and tender meat which is easily digested and helps to prepare the appetite easily digested and helps to prepare the appetite for the heavier courses to come.for the heavier courses to come.

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Examples of fish dishes areExamples of fish dishes are: -: -Sole meuniere : - Sole shallow fried in butter.Sole meuniere : - Sole shallow fried in butter.

Sole colbert : - Sole, flour, egg and bread crumbed and deep Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).fried. (fillets).

Sole cubat : - fillet of sole poached, dressed on a mushrooms Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce. puree and coated with a cheese sauce.

Darne de saumon grillee, sauce bearnaise – salmon cutlet Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with grilled with an egg- and butter based sauce flavoured with tarragon.tarragon.

Homard Newburg : - Lobster served with thickened sauce of Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with fish stock and cream flavoured with brandy and finished with butter.butter.

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EntreeEntreeEntrées are generally small, well garnished dishes which come from Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dishnot follow the entrée they would be served with the dish

Examples of this type of dish are : - Examples of this type of dish are : -

Poulet saute chasseur : - saute chicken in a rich brown sauce Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom.flavoured with tomatoes and mushroom.

Supreme de volaille sur cloche – breast and wing of chicken cooked Supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in oven.under a cover in oven.

Kebab orientale: - savoury items cooked on a skewer.Kebab orientale: - savoury items cooked on a skewer.

Steak Daine : - minute steak shallow fried and flavoured with onions Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream.and mushrooms finished with red wine or cream.

Chateaubriand : - double fillet steak grilled. Chateaubriand : - double fillet steak grilled.

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SorbetsSorbetsBecause of the length of the French classical menu, this Because of the length of the French classical menu, this course is considered to be the rest between courses course is considered to be the rest between courses

The sorbet must therefore be able to counteract the The sorbet must therefore be able to counteract the richness of dishes already served and build up the richness of dishes already served and build up the appetite of the dishes to follow.appetite of the dishes to follow.

The sorbet is a water ice plus Italian Meringue flavored The sorbet is a water ice plus Italian Meringue flavored with champagne or a liqueur. It should be piped in to a with champagne or a liqueur. It should be piped in to a champagne glass which should then be served on an champagne glass which should then be served on an underplate with a teaspoon.underplate with a teaspoon.

At this stage of the meal cigarettes were passed, At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes and traditionally these were Russian cigarettes and sometimes the first speech was givensometimes the first speech was given

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RelevesRelevesReleves are normally larger than entrees and take the form Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.and green vegetables are always served with this course.

The main dish will consist any of the following: - The main dish will consist any of the following: -

Saddle of mutton, baron of beef, boned sirloin, braised Saddle of mutton, baron of beef, boned sirloin, braised ham.ham.

Contrefilet de boeuf roti a l anglaise : - boned and roasted Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef.sirloin of beef.

Carre d agneau roti : - roast best end of lambCarre d agneau roti : - roast best end of lamb

Cuissot de porc roti puree de pommes : - roast legg of pork Cuissot de porc roti puree de pommes : - roast legg of pork with apple sauce.with apple sauce.

Gigot d agneau roti sauce menthe : - roast leg of lamb with Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce mint sauce

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RotiRoti

Roast always contain roast game or Roast always contain roast game or poultry: - chicken, turkey, duck, poultry: - chicken, turkey, duck, pheasant, quail. Each dish is pheasant, quail. Each dish is accompanied by its own particular accompanied by its own particular sauce and gravy, with a green salad sauce and gravy, with a green salad served separately on a cresent served separately on a cresent shaped dish. The latter is placed at shaped dish. The latter is placed at the top left hand corner of the cover the top left hand corner of the cover

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LegumesLegumes

At this stage the balance of the courses is At this stage the balance of the courses is gradually returning from heavy to light. We now gradually returning from heavy to light. We now have a vegetable dish served only with its have a vegetable dish served only with its accompanying sauce. Such vegetables. Such accompanying sauce. Such vegetables. Such vegetables are artichokes, asparagus & corn on vegetables are artichokes, asparagus & corn on the cob, with hollandaise sauce( an egg and the cob, with hollandaise sauce( an egg and butter based sauce) or beurre fondue( melted butter based sauce) or beurre fondue( melted butter) offered seperately, in classic functions butter) offered seperately, in classic functions these legumes may be served on their own as a these legumes may be served on their own as a separate vegetable course.separate vegetable course.

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Legumes to accompany main course might beLegumes to accompany main course might be

Puree de pommes (de terre) : - creamed potatoesPuree de pommes (de terre) : - creamed potatoes

Pommes sautees: - potaoes boiled in skins peeled sliced and Pommes sautees: - potaoes boiled in skins peeled sliced and shalow fried.shalow fried.

Pommes Frites : - Deep fried potatoes.Pommes Frites : - Deep fried potatoes.

Pommes au four: - baked jacket potatoPommes au four: - baked jacket potato

Champignons grilles : - grilled mushroomsChampignons grilles : - grilled mushrooms

Choufleur mornay: - cauliflower with a cheese sauce.Choufleur mornay: - cauliflower with a cheese sauce.

Haricots verts au beurre: - French beans tossed in butterHaricots verts au beurre: - French beans tossed in butter

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SALADESSALADES

Examples of salades are: -Examples of salades are: -

Salade francaise : - lettuce, tomato, egg, & vinaigrette Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings.dressings.

Salade vert: - Lettuce, watercress, cucumber and green Salade vert: - Lettuce, watercress, cucumber and green pepper.pepper.

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BUFFET FROIDBUFFET FROID Examples of cold buffet items are: -Examples of cold buffet items are: -

Poulet roti : - Roast chickenPoulet roti : - Roast chicken

Caneton Roti: - Roast DuckCaneton Roti: - Roast Duck

Mayonnaise d hommard: - lobster mayonnaiseMayonnaise d hommard: - lobster mayonnaise

Galantine de volaille: - Cold chicken coated with a Galantine de volaille: - Cold chicken coated with a chicken flavoured sauce and decorated, then coated in chicken flavoured sauce and decorated, then coated in aspic.aspic.

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ENTREMETSENTREMETS

The sweet may be hot or cold.The sweet may be hot or cold.

Souffles, crepes(pancakes), coupes(ice cream dishes)Souffles, crepes(pancakes), coupes(ice cream dishes)

Other examples:-Other examples:-

Crepe suzette : - pancakes in a rich fresh orange juice and flamed Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy.with brandy.

Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor.liquor.

Peche Melba: - Vanilla Ice cream topped with a peach coated with a Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream.raspberry jam sauce and decorated with cream.

Bombes : - various Ice cream sweets.Bombes : - various Ice cream sweets.

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SAVOUREUXSAVOUREUXSavouries may take the form of savoury items served hot on toast or Savouries may take the form of savoury items served hot on toast or as a savoury souffle.as a savoury souffle.

Welsh rarebit: - Cheese sauce Flavoured with ale on toast Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated.gratinated.

Canape Daine :- Chicken livers rolled in bacon and grilled, placed Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast.on a warm toast.

Champignons sur croute: - mushrooms on toast.Champignons sur croute: - mushrooms on toast.

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FROMAGESFROMAGESAll type of cheese may be offered together with appropriate All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.hard, soft or cream, blue and fresh cheese.

Cheddar hard EnglandCheddar hard England

Edam hard HollandEdam hard Holland

Brie soft FranceBrie soft France

Demi-sel soft FranceDemi-sel soft France

Caerphilly semi-hard WalesCaerphilly semi-hard Wales

Ricotta Fresh ItalyRicotta Fresh Italy

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DESSERTSDESSERTS

All forms of Fresh Fruits and nuts may be All forms of Fresh Fruits and nuts may be served accompanied by castor sugar and served accompanied by castor sugar and saltsalt

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BEVERAGESBEVERAGES

Examples are: - Examples are: -

Coffee: - Cona, Cafetiere, Iced, Filter, Speciality, Coffee: - Cona, Cafetiere, Iced, Filter, Speciality, Decaffeinated.Decaffeinated.

Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange PekoePekoe

Always remember that while compiling menus beverages Always remember that while compiling menus beverages are not counted as a course.are not counted as a course.

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